Name: Baby spinach and haloumi salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 340 gram asparagus, trimmed, cut into 5cm lengths; 250 gram haloumi cheese, sliced thinly; 1/4 cup (60ml) olive oil; 2 tablespoon lemon juice; 2 teaspoon finely chopped fresh chives; 2 large avocados, (640g) peeled, sliced thinly; 200 gram baby spinach leaves; 4 green onions, sliced thinly

Ingredients

340 gram asparagus, trimmed, cut into 5cm lengths

250 gram haloumi cheese, sliced thinly

1/4 cup (60ml) olive oil

2 tablespoon lemon juice

2 teaspoon finely chopped fresh chives

2 large avocados, (640g) peeled, sliced thinly

200 gram baby spinach leaves

4 green onions, sliced thinly

Method

1.Boil, steam or microwave asparagus until tender; drain. Rinse under cold water; drain.

2.Heat large oiled frying pan; cook cheese, in batches, until browned lightly both sides.

3.Make chive dressing by placing oil, lemon juice and chives in screw-top jar; shake well.

4.Place asparagus and cheese in large bowl with remaining ingredients and dressing; toss gently to combine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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